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1) "Hormone" -- As to hormone creams hor·mone
Pronunciation: 'hor-"mOn
Function: noun
Etymology: Greek hormOn, present participle of horman to stir up, from hormE impulse, assault; akin to Greek ornynai to rouse -- more at RISE
1 : a product of living cells that circulates in body fluids (as blood) or sap and produces a specific often stimulatory effect on the activity of cells usually remote from its point of origin; also : a synthetic substance that acts like a hormone
2 : SEX HORMONE
- hor·mone·like /-"lIk/ adjective Pronunciation Symbols
Norepinephrine A hormone (from Greek ÏŒÏμή - "to set in motion") is a chemical messenger from one cell (or group of cells) to another. All multicellular organisms produce hormones (including plants - see phytohormone). The function of hormones is to serve as a signal to the target cells; the action of hormones is determined by the pattern of secretion and the signal transduction of the receiving tissue The best-known animal hormones are those produced by endocrine glands of vertebrate animals, but hormones are produced by nearly every organ system and tissue type in an animal body. Hormone molecules are secreted (released) directly into the bloodstream; some hormones, called ectohormones, are not secreted into the blood stream, they move by circulation or diffusion to their target cells, which may be nearby cells (paracrine action) in the same tissue or cells of a distant organ of the body. - 1 Interactions with receptors
- 2 Hormone effects
- 3 Physiology of hormones
- 4 Chemical classes of hormones
- 5 Pharmacology
- 6 Important human hormones
- 7 See also
- 8 External links
| Most hormones signal a cell change by combining with a receptor. - For many hormones, including most protein hormones, the receptor is embedded in the membrane on the surface of the cell. The interaction of the hormone and the receptor typically triggers a cascade of secondary effects within the cytoplasm of the cell, often involving phosphorylation or dephosphorylation of proteins, changes in ion channels, or increased amounts of an intracellular molecule that serves as a second messenger (e.g., cyclic AMP).
- The second common type of mechanism, typically involving smaller-sized hormones such as steroid or thyroid hormones, begins with entry of the hormone molecule into the cytoplasm of the c..."
2) "Creams" -- As to hormone creams 1cream
Pronunciation: 'krEm
Function: noun
Usage: often attributive
Etymology: Middle English creime, creme, from Anglo-French creme, cresme, from Late Latin cramum, of Celtic origin; akin to Welsh cramen scab, crust
1 : the yellowish part of milk containing from 18 to about 40 percent butterfat
2 a : a food prepared with cream b : something having the consistency of cream; especially : a usually emulsified medicinal or cosmetic preparation
3 : the choicest part : BEST <the cream of the crop>
4 : CREAMER 1
5 a : a pale yellow b : a cream-colored animal Pronunciation Symbols
Cans of cream. Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream produced by cows (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white. - 1 Types of cream
- 2 Other cream products
- 3 Whipped cream
- 4 Cream as an ingredient
- 5 Other foods called cream
- 6 External Links
- 7 See also
- 8 References
- 9 Notes
| In the United States, cream is usually sold as: - Half and half (10.5–18% fat)
- Light, coffee, or table cream (18–30% fat)
- Medium cream (25% fat)
- Whipping or light whipping cream (30–36% fat)
- Heavy whipping cream (36% or more)
- Extra-heavy or manufacturer's cream (38–40% or more), generally not available at retail.
Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 [1][2] and a small sample of state regulations. Whipped Cream served atop hot chocolate. In the United Kingdom, the types of cream are legally defined [1] as follows: | Name | Minimum..."
Further Data On Term for hormone creams
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Regularly Occuring Typos with hormone creams include: ohrmone hromone homrone horomne hormnoe hormoen ormone hrmone homone horone hormne hormoe hormon yormone gormone jormone bormone normone hirmone hkrmone hlrmone hprmone harmone hermone hurmone hoemone hodmone hofmone hotmone hornone horjone horkone hormine hormkne hormlne hormpne hormane hormene hormune hormobe hormohe hormoje hormome hormonw hormons hormond hormonr hormona hormoni hormono hormonu rceams cerams craems cremas creasm reams ceams crams crems creas cream xreams dreams freams vreams kreams ceeams cdeams cfeams cteams crwams crsams crdams crrams craams criams croams cruams creqms cresms crezms creems creims creoms creums creans creajs creaks creama creamw creamd creamx creamz
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